Fish food with chopped pepper: 65438 fish head (silver carp) +0 chopped pepper, 1 spoon salt, 1 head garlic, 1 head shallot, small amount of shallot, appropriate amount of yellow wine, appropriate amount of oil and appropriate amount of white pepper: 1. 2. Heat the vegetable pot with some oil, chop the ginger and garlic, fry them in the pot until golden brown, and drain the oil for later use. 3. Add water to the pot and bring it to a boil. The dish is padded with Dongru and G5 Minger tablets. Put the fish head with chopped pepper on the pot cover and steam it over high fire. 5 minutes later, remove the fishy water from the steamed fish, spread chopped pepper and fried ginger and garlic, cover the pot and steam for 15 minutes.

Pork belly method for home cooking of Hunan cuisine 1. Prepare all the food to be cleaned. 2. Slice green pepper, pork belly, onion and ginger. 3. Pour a little oil into the pot. When the oil is heated to 60% to 70%, pour the pork belly into the pot until the appearance is light yellow. Stir-fry lean meat on medium heat. 4. Then add onion and ginger and stir-fry until fragrant, and add a little rice wine to remove the fishy smell. 5. Add water and stir-fry the lobster sauce for a while, then add soy sauce and stir-fry for a while. Change it to public speculation.

Stewed chicken with chestnuts: cooked chestnuts 1 bag, 4 chicken wings, sliced ginger, garlic and wax gourd. Appropriate method: 1. Wash chicken wings, cut into pieces, add a little salt chicken powder, fermented rice wine and soy sauce, and mix and marinate for 30 minutes; 2. Ripe chestnuts are unpacked and washed with warm water for later use; 3. Cool the pan and heat the oil. Fry the chicken in a pot with slow fire until both sides are golden (about 3 minutes on each side), then pour in chestnuts and onion ginger, then pour in 2 tablespoons of oil consumption and 1 cup of water, mix well, cover the pot and stew for 10 minutes; Sauté ed mushrooms with green vegetables is 1. Soak a handful of Pleurotus ostreatus in clear water. 2. Peel each piece of Shanghai green, clean it up, boil water in the pot, put Shanghai green in the pot 1min, and add a little salt and oil in the meantime. 3. Blanch the vegetables and put them on the plate. 4. Cut garlic, sausage and Pleurotus ostreatus into sections and wash them for later use. 5. Heat the pan, add some oil and set aside.